The Participation Process of Fried Food Venders in Mahasarakham Municipality on Risk Management of Polar Compounds in Used Frying Oils

Abstract

This action research was to study for the participation of fried food venders on
risk management of polar compounds in the used frying oils. The research is
aimed to compare for risk perception, knowledge, behaviors on using cooking oil
of venders and measure for polar compounds level in the used frying oils between
prior and after participation process. Participants are 35 fried food venders in
Mahasarakham Municipality. The methodology was the practice of the polar
compounds test kit, the training program, the group process using, the
participation of fried food venders in planning and project. Data were collected
using questionnaire. The frying oil temperature was measured by thermometer
and total polar measured by using Polar Test Kit. Data were analyzed using
descriptive statistic that are percentage, mean, standard deviation and paired
t‐test. After participation process, the findings indicated that the risk perception
and knowledge of the fried food venders were higher than before participation,
while the behaviors relating to the used frying oils after participation was
significantly higher than before participation as p‐value<0.05. After participating
processes, the exceeding standard level of total polar contents was statistically
decreased as p<0.05 compared to before participation. In addition, average time
cycle of using used frying oils was 3 days. After participation process, oil
temperature during frying decrease in range of 162.52 to 166.70C. This finding
are concluded that behaviors changing in frying of food can be applied
participation process, such as the cooperation of the fried food venders,
cooperative planning analysis and problems solving, and cooperative working
between fried food venders and officers according to analyzed mission and
planning of risk management on polar compounds in the used frying oils. These
practices have to be continuously and sustainable working and control of polar
compounds value in fried oils to be less than 25%.